Now, what to do with that dough. I wanted something more than just rolls. I consulted with my refrigerator to see what was lying in it's depths. I found some sliced ham that needed to be used and some leftover Gruyere cheese from Christmas. I decided to make a ham and cheese roll up. YUM! These were awesome. So next time you have some extra dough, cook these babies up. You won't be disappointed. Remember I was just throwing this together and depending on how much dough you have, will determine the amounts on ingredients. I'll give you approximates on the sauce that I put on top...I would definitely double or triple it though next time.
gruyere and white cheddar cheese (I mixed the two)
1/4 c. Honey
2 tsp. deli mustard
2 Tbs. brown sugar
1. If dough has been refrigerated, let it come to room temperature so it's easy to roll out. I refrigerated my dough after the first rise, because it had risen and I rolled it out for the cinnamon rolls before deciding to save some.
2. Once at correct temp, roll out into a rectangle about 1/8-1/4" thick.
3. In a bowl combine mayo and dijon mustard. Enough to spread a thin layer across dough.
4. top dough with ham and then cheese. Roll up tightly. Slice in about 1-1 1/2" thick slices and place in a greased 9x13 pan. Set aside in a warm spot until doubled in size. I like to place mine in a warm (turned off) oven.
5. In a seperate bowl, combine honey, deli mustard and brown sugar. Stir to combine. Brush over tops of dough before baking.
6. Back at 375 about 25 minutes or until lightly browned. Enjoy warm!
With Joy UNquenchable,